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Restaurant Reservations - Free • Instant • Confirmed
Craigie on Main
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Craigie on Main
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Reviews ›
853 Main Street
Cambridge, MA 02139
Getting there ›
$31 to $50
More Details ›
Craigie on Main Details
Dining Style:
Casual Elegant
(617) 497-5511
Hours of Operation:
Open Tuesday-Sunday
Dining Room: 5:30-10:00pm (10:30 Fri & Sat)
Bar: 5:30pm-12 Midnight
Late Night Bar Menu: Until 11:00 pm
Bar Drinks Served: 5:30-12:00 Midnight
Brunch: Sunday 10:30am-1:30pm
The "Chef's Whim" is available on Sunday evenings after 9:00 pm. Chef Tony Maws cooks for your table - either a $45 four-course or $57 six-course menu. Tony loves to cook and serve up impromptu dishes that may not be on the regular menu, and is at his most inventive, spontaneous, and generous. It's never the same meal twice and your palates and pocketbooks are the winners! The "Chef's Whim" is available in two versions only - "The Surprise" (which may contain meat and fish) and Vegetarian. We regret that there are no other selections or substitutions.
Payment Options:
AMEX, MasterCard, Visa
French, Contemporary French, Fusion / Eclectic
Executive Chef:
Tony Maws
Dress Code:
Business Casual
Accepts Walk-Ins:
Additional Details:
Bar Dining, Bar/Lounge, Beer, Cafe, Chef's Table, Counter Seating, Farm to Table, Full Bar, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Smoking Area, Weekend Brunch, Wheelchair Access, Wine
Private Party Facilities:
Private Dining Area for groups of over 12 for lunches or dinners Tuesday, Wednesday, Thursday and Sunday evenings, or Sunday Brunch. Please contact us about a restaurant buyout any time.
Private Party Contact:
Kelley Hotti (617) 497-5511
Getting there
Cross Street:
Main St. and Mass. Ave
Public Transit:
Central Square T Stop, the No. 1 bus at the Main Street stop
Parking Details:
There is plenty of street parking and nearby parking lots. Valet Parking is always available at dinner (but not for Sunday Brunch).There is ample on- street parking nearby after 6 pm. There is a well-lit public parking lot one block away on Bishop Allen Drive (just behind the restaurant).
There is a paid parking lot at Le Meridien Hotel on the corner of Green St. and Sidney St.
A word from Craigie on Main
Eat out and feel at home! Chef Tony Maws - winner of the James Beard Award for Best Chef, Northeast - combines French-inspired "nose -to-tail refined rusticity" with "no exceptions" local, seasonal, & organic or natural ingredients. Enjoy the bar (Food & Wine's "Top 100 in US"), "Our Sunday Best
Brunch", and Tasting Menus …Thanks to GQ for naming us #2 (!) in 10 Best New US Restaurants, Food Network for "Best Breakfast in MA", Boston Magazine for 2010 "Best Bigtime Chef" and Boston Globe for one of "The 10 Most Influential Restaurants" of the decade. We are the third most popular restaurant in Boston, says Zagat and one of the Top 100 Wine Restaurants in the US, says Wine Enthusiast!
Foodspotting photos
See all photos >
Awards voted by OpenTable diners
Diners' Choice Winner
Diners' Choice Winner
Fit for Foodies
Diner Reviews
a friend and I pick restaurants
we'd like to try here locally in boston/cambridge and bc craigie has always been raved about among our friends, we made reservations on easter sunday. we had the easter brunch special (she had the spring lamb leg and i had the house smoked sablefish and matzoh ball hash); we both enjoyed our entrees immensely! will definitely bring out our significant others back for dinner :)"
Dined on 4/20/2014
Service was exquisite, food was
exquisite. We went for Easter Brunch and couldn't have been happier with our experience. I will definitely be back to this restaurant. Not only do they know good food. Portions were the perfect size. And service before, during and after the reservation was perhaps the best I've ever had at any restaurant. A gem! "
Dined on 4/20/2014
Could not have been happier with
my recent visit. It was the first time we had dined here. First of all, the service was absolutely amazing, every person was friendly and very knowledgeable about the menu and happy to answer questions. Additionally, my dining companion was very happy with the drink recommendations they received. We had fried clams, shortribs, pork 3 ways, and the chocolate pannecotta. Everything was great - the mains and the dessert were the big stars for us. Additionally, the general vibe was relaxed and very pleasant. I definitely plan to return. "
Dined on 4/16/2014
without family around for Easter,
the lady and I treated ourselves to a visit to Craigie on Main. 6 course tasting menu featured a rabbit ragout, and lamb three ways at the end. amazing. service was outstanding. cant wait to come back. "
Dined on 4/20/2014
For those of you who will not have
a chance to visit the French Laundry in Napa, this is the closest I have found to that attention to detail. We will never not go here on a visit back to Boston and you are making a mistake if you don't add it to your "must eat there" list."
Dined on 4/19/2014
We had the 6-course tasting menu
(upon insistence from our waitress) and we enjoyed it. We tried a few new things that we might not have normally ordered, and were stuffed by the end of the meal. The best parts of our meal were the cod which was buttery and sweet, and the bone marrow which we were offered without realizing there would be an extra charge. The desserts were the low point. Service was top-knotch but the hipster/casual ambiance wasn't exactly what we were looking for. Craigie made my husband's birthday a memorable experience but next time we want to spend $350 on dinner, we'll venture elsewhere. "
Dined on 4/18/2014
had a great meal with amazing
service!! will definitely come back for the tasting menu, can't wait to be in chef's hands"
Dined on 4/13/2014
Craigie on Main, was a wonderful
place for us to celebrate a birthday brunch. Our waiter, Jesse was very knowledgeable and attentive. He was so thoughtful he even brought over a candle without us having to request it. We had the most amazing House-Cured Wild King Salmon & Bluefish Rillettes. It was out of this world. We also got the burger which was not as good as we had expected, it was much too peppery. We do enjoy all of the accompaniments that came with our burger. The house-made donut with confiture du lait, was quite possibly the best dessert we have ever had. It was crispy on the outside and soft on the inside with a goat cheese flavor and incredible carmel-dulce de leche topping. It was to die for! We really enjoyed our visit!!"
Dined on 4/13/2014
This is the sort of place that you
save up for (and it may take a while to recover from the financial blow) -- but it's well worth it. The tasting menus are brilliant. Every single thing put in front of you is a revelation. It's also obvious that the wait staff are as enthusiastic about food as anybody - and that counts."
Dined on 4/13/2014
This place was actually really
really good. Went there for a date night because of the great reviews. Atmosphere was great; they gave us a great table. The whole thing is an experience; you get multiple different waiters/waitress; each person unique. The people were polite and the food was great. Bring about $100 - $150."
Dined on 4/10/2014
This was my first experience at
Craigie on Main. My family gave me a gift certificate to enjoy. So I invited a friend who does not get to experience fine dining very often. I am in the travel industry so I get many grand experiences. I had no expectations except to have an interesting and tasteful meal. And this we had.. the rabbit plate and the sea bass were delightful. I was most disappointed with the wine list by the glass. I do think you could have a lot more offers. My friend and I were not going to have the same wine so our choices were most limited. Our wait staff was most friendly. All in all the evening was lovely. But was it a $260. experience, no way."
Dined on 4/11/2014
We loved our dinner and would
certainly return next time we re in Boston. I would have one slight suggestion, that their wines by the glass, at least for reds, was not very diverse."
Dined on 4/10/2014
After a previously disappointing
dinner at Craigie, this time was a real winner -- wonderful food, friendly and attentive service!"
Dined on 4/9/2014
I have eaten at this restaurant a
number of times. It is generally quite good with innovative dishes and excellent presentation. This experience was good, but was not of the same caliber as previous experiences. The food was competent but not inspired and came to the table lukewarm. The service was otherwise quite good. I would still go back since the restaurant is two blocks from my go-to hotel in Cambridge. Prices are a bit high for the quality of the food."
Dined on 4/9/2014
We eat here as often as we can as
this is some of the best dining around. Last visit we had the 8 course tasting menu and our server put together a wine pairing for us from the by-the-glass menu. Just superb."
Dined on 4/6/2014
Went on a Sunday at 9pm (had to
get the reservation well in advance) for the Chef's Whim tasting menu, as a more affordable option. Yelp reviews had said it was sometimes risky that things wouldn't be perfect to one's particular tastes, and this was one such occasion. The fish and meat courses were amazing!, the others were centered more around "solid." It was a fun experience, a nice treat, and I think it's fantastic that the restaurant has this more affordable option to let people try it out."
Dined on 4/6/2014
The service was phenomenal. The
donut didn't disappoint; it was probably the best thing we had. Very nice cappuccino and lovely glasses of sparkling red. The wine was actually reasonably priced. My husband got *the burger* and he said it was good but not memorable or one of the best he's ever had. I know it is a meaty place and I get that and appreciate that they accommodate my silly vegetarian ways, but I essentially paid $21 for an okay grilled cheese. In our opinion, it is overpriced to begin with and even moreso when you are paying the same price for a paired down non-meat meal. This was our experience when we went for dinner as well. The food was good, but there are several places we'd rather go for better food and value."
Dined on 4/6/2014
I went to Craigie's hoping the
dining experience would live up to its hype. The service and ambiance was excellent, but I was underwhelmed by the food (particularly the entrees), and it seems like the others in my party were too. They do have great drinks and their sorbet is one of the best I've ever tried!"
Dined on 4/4/2014
Our first trip to Craigie on Main
won't be our last. We were impressed by the food and the service. You pay for it, but it doesn't disappoint!"
Dined on 4/5/2014
We had a perfect anniversary
dinner at Craigie. When dining out at a place like Craigie on Main (highly acclaimed and priced accordingly) we focus a critical eye on our experience. This was perfect! The cocktails, a Mellow Yellow (sort of a riff on a Manhattan) and a Jack Rose (straight up, blushing like a Cosmo but so much more interesting) were unusual and not too sweet. Homemade grenadine! I can't remember the last time I swooned over cocktails. Fresh, fresh, fish delicately prepared to hold flavor. Attentive, friendly (not chummy) and well-informed service. Waiter knew exactly where the fish came from. Server knew every detail of the cocktails which had some fairly obscure ingredients. Best restaurant in Boston (Cambridge!!!)"
Dined on 4/2/2014
My fiance and I love Craigie for
our special occasions. Never having been there for brunch before, I thought I'd take him there for his birthday - he's been lusting after a Craigie burger for years. As expected, our meal was fantastic, everything was delicious, and service as always couldn't have been better. I couldn't recommend Craigie highly enough - and if you go for brunch? GET THE DONUT OH MY GOD."
Dined on 3/30/2014
This place is our FAVORITE. We
love going on Sunday's after 9pm for the "Chef's Whim" menu. It's always a surprise and always fantastic."
Dined on 2/23/2014
The menu was really unusual and
the food was perfectly prepared. Best cod I've ever had in my life. The service was knock out! The waitstaff was really on their game."
Dined on 3/30/2014
A wet, cold night was put in it's
place by the warm ambiance and superb dishes at Craigie on Main. We've waited for such a long time to try this out and believe me, we won't wait long to go again. There are such good things to try and we'll only feel badly that we won't be able to have the dishes we had this week - to savor again. The VT pork was a party! The Sea Bass -yum! Service, wine selections and that Civilian Cocktail! Where can you buy date molasses?"
Dined on 3/28/2014
From the service to the food to
the presentation, Craigie was on the mark with everything. The hype is well deserved. Be prepared for a meal that is long, smooth in delivery and not cheap. Worth it though for that birthday or anniversary meal."
Dined on 3/29/2014
good interesting sauces with well
prepared fish. good selection of diverse food. Not rushed on a friday night. would go again"
Dined on 3/28/2014
Everything was wonderful, the
staff, the location, the wine and the tasting menu. The only hair to be found for me was that the desserts were not as good as the savory courses (which to be fair were fantastic and raised the bar quite high)"
Dined on 3/26/2014
We celebrated my wife's 30th
birthday dinner inside one of the function rooms on 3/22/14. It was an amazing experience for all my guests, from the ambiance, to the food, and especially the outstanding and friendly waiters. They never hesitated to help with anything I needed and they were all working as a team to assure that my wife will be surprised when she walked in. The 7 course Chef's Tasting Menu was some of the best courses I've had in a long time. I received nothing but excellent reviews from my guests. I'm very glad I chose Seasons 52 in Burlington for my wife's surprise 30th birthday dinner. What shined the most for me was the excellent service for which we all received."
Dined on 3/21/2014
I have wanted to eat here for
years so finally did. The service was terrific, but the food was only OK for the price. The selection of foods was very good. My dish was rather heavy and greasy. My husband fared better with the fish, but it was nothing special. The desserts were unique, but not as much French influence as we expected. My cake was a bit dry. I don't think we will eat here again."
Dined on 3/23/2014
Read reviews before going to
Craigie on main, decided to try Confit and Roasted Milk-Fed Pig's Head (For Two). It really takes some courage to eat this thing. But it's really delicious and absolutely worth it. I have to mention that the service is really good too. We got a corner table with a chair seat and a sofa seat. Have recommended Craigie on Main to my friends."
Dined on 3/23/2014
I had heard so much about their
Sunday Brunch that I couldn't wait to try it out for myself. I wasn't impressed with the 6 items to choose from since 3 were lunch based and 3 were breakfast based. Don't get me wrong, they were definitely hearty items, but a sweet item would have been nice to see as well. The tables were so close together we felt like part of the conversation at the table next to us and at one point an older woman needed to use the bathroom so 2 of us had to get out of our chairs to make room for her to pass by. The service was good, but when asked about her favorite item on the menu, she listed all 6 choices, which defeats the purpose in my opinion. It is not likely that I will return to Craigie on Main."
Dined on 3/23/2014
Craigie on Main is always an
impeccable dining experience with tremendous food, libations, staff, and ambiance. I enjoy coming here for any special occasion, and especially the tasting menu."
Dined on 3/23/2014
In an attempt to impress the
parents, I made a 9pm reservation (which was followed by a call-to-confirm and a $100 no-show deposit). We arrived at 8:50 and subsequently waited for over 40 minutes before we were seated at a table in the bar area. Not a single free drink (spent over $60 waiting at the bar on 4 glasses of wine for 4 guests), not a single free dish, just one quiet apology. Food was mostly good (often over-salted), table service was good, but the long wait set a foul mood over the dinner."
Dined on 3/22/2014
My second time at Craigie - this
time for dinner. I dined solo, and indulged in the 8-course chef's tasting dinner. Every course was outstanding and I savored each one. The serving staff is especially knowledgeable, friendly without being intrusive, helpful without being servile. I had a delicious aperitif and fine 1/2 bottle of white wine, both recommended by my server. At the end of this sumptuous meal I felt full but not overstuffed. This is not an inexpensive experience.....but well worth the indulgence."
Dined on 3/20/2014
Greeted with a happy birthday wish
for my wife. Had made reservation weeks before. Shown to our table immediately. Warm intimate room. Every staff professional and cordial. Server equally enthusiastic about the food and our delight. Watched staff tend to a diner who became ill in a manner that protected her dignity. Enjoying each dish was like sharing a private fireworks display put on directly overhead. And they remembered the birthday candle with the dessert. Stopped for a minute to watch the kitchen - a study in coordination a beehive could learn from. Valet noticed us and had our car ready before we walked out. Working on a reason/excuse to go back."
Dined on 3/15/2014
Bar none...this poached Cod was to
DIE for...I could have over-indulged if the Entree hadn't been priced appropriately! None of our party of four was impressed with the appetizer of their choice, my six Oysters were served with a crystallized lime and sea salt(gilding the lily).....the desserts were good, but not outstanding. Overall, a little too pricey for the dining experience."
Dined on 3/16/2014
This was my third time going to
Craigie's and I was not disappointed. The food is great the Burger is awesome. This was the 2nd time I went for brunch and I just love their donut. I would go back just to eat them and I don't even like donuts in general."
Dined on 7/21/2013
I know people love this place but
I've been twice and disappointed each time. The first time, no burgers on a Saturday night. And, more recently, they ran out of salad at 6:30 PM (and there really aren't other vegetables on the menu). I thought my meal was good, not great, and very rich (oysters and cod). And, while the carrot cake sounded great, it was so-so. Sorry to disappoint with this review."
Dined on 3/16/2014
We had a wonderful brunch with
great service and impeccable food. I have celiac and the waitress was knowledgeable and helpful. A fantastic experience and we will be back"
Dined on 3/16/2014
Being French, I found the food
really good with good mix of flavors, bread delicious. always pleasant to be suprised by the 9 courses menu. But our waiter was not really friendly and came just at the beginning to take our order, then forgot to ask for wine. The other people who took care of us were smiling and nice, just the waiter not really pleasant to speak with."
Dined on 3/14/2014
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Choose the Grand Circle Oahu Island Tour for a day trip filled with fabulous activities and sightseeing. The popular, fully narrated Oahu Grand Circle Island Tour takes you on a scenic trip around the beautiful island of Oahu to see iconic sites such as the Amelia Earheart Lookout with views over Diamond Head, the Halona Blowhole, Hanauma Bay, Nu'uanu Pali Lookout and world-famous North Shore surfing beaches. This tour also includes a visit to the famous Dole Plantation Oahu.
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Select a month to view a calendar of availability and departure details.
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- Hotel pick-up is between 8:15am - 8:35am
Return Details:Returns to original departure point at approximately 5.45pm
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Registration information coming soon! Please contact Rachel Rucker with any questions.
Date: Wednesday, September 10
Time: 12:00 p.m. to 5:00 p.m.
Location: UT RecSports Center
The McCombs Fall 2014 Undergraduate Career Expo will be open to all current McCombs students from 12 p.m. to 5 p.m. and all current University of Texas at Austin students from 3 p.m. and 5 p.m.
The Undergraduate Career Expo (held each fall and spring) provides opportunities for employers to recruit full-time and internship candidates at the McCombs School of Business.
The Expo is open to current McCombs School of Business students in the BBA, MBA, MPA, MSBA, MSF and MSTC programs from 12 p.m. to 5 p.m. It is open to all UT Austin students from 3 p.m. to 5 p.m.
The expo is the largest McCombs School of Business career fair. It's hosted by the Undergraduate Career Committee and McCombs BBA Career Services.
Registration information coming soon! Please contact Rachel Rucker with any questions.
Registration fee includes an 8' x 10' booth and table, 2 parking permits, 8 ft. skirted table, two chairs, company sign, lunch and snacks for up to 4 representatives per booth.
Prior to submitting payment, please wait to receive your Undergraduate Career Expo confirmation email.
Please make checks payable to The University of Texas at Austin and send payment to:
BBA Career Services
McCombs School of Business
2110 Speedway Stop B6200
Austin, TX 78712-1750
Attn: Rachel Rucker
Take exit 235A toward University of Texas/Martin Luther King (MLK) Blvd. Turn right onto MLK. Continue westbound on MLK to Red River Street, turn right onto Red River Street, and turn left onto Robert Dedman Drive.
If you are carrying display materials to the Expo, proceed to the loading zone located between RecSports and Montcrief-Neuhaus Athletic Center before parking. Following Robert Dedman Drive, you may unload materials at the loading zone driveway located to your left (on the north side of the UT RecSports Center). Volunteers will be available in the loading zone to assist you with your materials and to deliver the materials to your booth.
Please do not leave your vehicle unattended or parked. You may ask for a 15-minute parking permit upon registration check-in if you need to leave your vehicle unattended. The entrance can be accessed from Robert Dedman Drive. For additional information, refer to the Recruiter Information Packet.
Once you have unloaded your supplies, you may proceed to parking in the University parking garage. We recommend Manor Garage (MAG) as it is the closest. In the event that Manor garage (MAG) is full, Trinity Garage (TRG) and Brazos Garage (BRG) are also close to the UT RecSports Center. The loading zone, Manor Garage and Trinity Garage are indicated on the map in the Recruiter Information Packet. For additional garage locations, please visit the University Parking Garages website.
Page last updated:
McCombs School of Business, The University of Texas at Austin


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I use cottage cheese instead of butter or sour cream with a mashed potato! Nuke up one red potato, and 1 single serve cottage cheese.....mash it all up! I like to add black pepper and maybe some garlic powder for "protein garlic mashed taters"
Oh yeah! I also love to use it in place of mayo when mixing up tuna fish!
with yogurt or with fruit for me, but I may have to try those protein pancakes. Do the pancakes count as your protein and carb?
I eat cottage cheese various ways:
On rye crisp crackers with Sugar Free preserves (the crunch help the consistency issue)
cottage cheese mixed with organic cereal flakes (again crunch factor)
I mix cottage cheese into oatmeal as the "cream or miK" (sounds weird but it's good.
I mix cottage cheese with a dannon light and fit yogurt
cottage cheese mixed with mango, peaches or nectarine and pineapple
Cottage cheese with bannas and a sprinkle of brown sugar substitute
cottage cheese layered with jarred spaghetti squash and marinara sauce (bake accordingly)
these are my favorites....good luck
Hello, I usually put one of the approved fruits, pineapple, canteloupe, blueberries etc in with my cottage cheese as an added treat and a little more carbs (follow the palm rule still). It helps liven it up some. Some areas may have the cottage cheese with the chives and green onions (garden style its called, Hood dairies used to make this). Hope this helps out.
Ok not even kidding. Do you like peanut butter? I hate cottage cheese and love natural peanut butter. One tsp. of PB and the cottage cheese tastes like peanut butter pit filling. LOVE IT.
OMG, all these good ideas!!! Didn't know this thread existed!. Someone wrote about protein pancakes last week, I went to try it for 2 days and both times it failed!!!! I couldn't flip the pancakes as they kept breaking up and eventually become almost like scrambled eggs if I wasn't careful although tasted good with sugarless fruit spread. ONLY NOW I AM READING WHAT YOU GUYS ARE DOING..... YOU ARE USING A BLENDER!!!!! This now makes sense. Excited to try again. They taste so good.
bookmarking this page!
© Abbott Laboratories,2013


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Recipe by Milly Suazo
"This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions."
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1 pound
salted cod fish
potatoes, sliced thick
onions, sliced
hard-boiled eggs, sliced
2 teaspoons
2 large cloves
garlic, minced
1/4 cup
pitted green olives
1 (4 ounce) jar
roasted red bell peppers, drained
1/2 cup
golden raisins
bay leaf
1 (8 ounce) can
tomato sauce
1/2 cup
extra virgin olive oil
1 cup
1/4 cup
white wine
I must add that due to the overfishing of cod over the years, it is easier to find salted pollock (another white fish) sold as 'salted cod'. The term 'salted cod' has become a generic term for salted white fish. Pollock is less expensive, comes in convenient boned filets and works fine for this recipe. The flavor is less intense, but this might be a positive for those who didn't like salted cod because of that.
I had high expectations for this due to all the interesting flavor combinations involved, but it turned out sort of bland. Maybe rosemary would help, and definitely salt and pepper. I would probably do it in the oven next time, rather than the stovetop.
17 Ratings
I feel like I just came back from my mom's kitchen in Puerto Rico! Let me tell you about this dish. It's heaven on Earth. I love the flavors and the different textures of this dish. If you don't like fish, you'd still like this. It is not "fishy". If you don't like raisins, you won't know they are there. They give a hint of sweetness to every bite. The capers and olives a hint of tanginess and a bit of saltiness, just enough to make it wonderful. You can serve this with a side of white rice or with some boiled roots (like yuca, malanga, yautia...etc) OR just do like I am doing right now...eat a bowl of it by itself before it dissapears. Thanks Milly!
My family has been making codfish for years now, normally I don't really eat it so they try not to make it while am around. in this case I decided to make it for them, Wow it was delicious. They were all very impressed and they loved it.
This dish was spectacular. I can`t believe salted cod can be so good. I didn`t have capers, so used more green olives and used rose wine instead. And I roasted peppers in my oven. Very good.
I first had this in Mexico on New Year's Eve and it was delightful. I changed it to match what I remembered by using fresh cod and omitting the eggs and it was still very good.
Excellent recipe, Ms. Suazo knows her Puerto Rican food.
Excellent recipe. I made the tomato sauce ahead of time from scartch adding mushrooms, one red pepper in quarters for flavor, fresh basil from the garden and serrano pepprers to make it spicy.
Everything esle was per the recipe.
Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacalao a la Vizcaina (Basque Style Codfish Stew)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 475
Calories from Fat: 170
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Shinx makes its way into the fifth generation with a few new tricks up its sleeve, the most notable of which being its new ability, Guts. It also gained a more powerful STAB move in the form of Wild Charge, which also has great coverage alongside its other moves, such as Crunch, Ice Fang, and Fire Fang. Sadly, not all is great for Shinx, as it is a bit slow, leaving it easily revenge killed. Despite that drawback, Shinx is a viable attacking choice to consider when building a Little Cup team.
Shinx makes good use of Guts with this set, which reaches 16 Attack and 15 Speed. Facade is actually the most powerful option on this set after Shinx is afflicted with a status, and it has good neutral coverage. Wild Charge is nearly as powerful and hits opponents that are weak to it, such as Frillish, quite hard, though Shinx can faint quite quickly from combined recoil and status damage. Ice Fang is the main option in the third slot, as it hits Lileep for more damage than Facade. Fire Fang is the main choice for the last move as it lands a KO on Ferroseed and Snover. Another option in either slot is Crunch, which hits Ghost-types super effectively.Team Options & Additional Comments >>>
Other Options
Double Kick is a decent option to consider, but it gets inferior coverage compared to the other moves in its arsenal. Quick Attack is available as a priority move, though extra coverage is usually more valuable. Thunder Wave is an option along with Intimidate on a defensive set, but there are much better options for defensive purposes than Shinx. Protect is a good option, as it allows Shinx to safely activate its chosen status. Howl is a possibility, as after a Guts boost and one use of Howl, Shinx hits incredibly hard. Thunder Fang and Spark could be used as recoil-free alternatives to Wild Charge, though the power drop is unwelcome. Magnet Rise is an option to avoid Ground-type moves temporarily, though Shinx would rather hit the users of said moves on the switch. Finally, Shinx can reach 8 Speed, which is definitely slow enough to be used with Trick Room support.
Checks and Counters
Drilbur can switch in on Wild Charge, Crunch, or Fire Fang, and can proceed to KO it with STAB Earthquake easily. Choice Scarf Snover and Chinchou can revenge kill, as Shinx has quite low defenses. On that note, any Pokemon with a priority move, such as Timburr or Mienfoo, can come in after Shinx KOes something and KO back themselves.


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True Rose Perfume
By Woods of Windsor for Women
True Rose Perfume by Woods of Windsor, Woods of windsor has designed this irresistible perfume . It is called true rose and fans of the pretty flower will appreciate the work that has been put in to this bottle. This fragrance for women was launched way back in 2002 but it still is one of the popular ones today. It has a very casual vibe and can be used for every day wear. It offers an actual rose scent like no other. The scent lasts up to 5 hours, so longevity of this product is fine. This ... Read More ... Read More floral perfume has a lot of takers and is bound to retain its popularity. The fragrance notes consist of freesia, geranium and bulgarian rose. All products are original, authentic name brands. We do not sell knockoffs or imitations.
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A beautiful floral scent, makes you feel special whatever time of the day you use it.
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Best Uses
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I love the scent of roses and this is probably one of the best ones out there and I have tried MANY of them! It's a soft true rose scent without the dustiness or muskiness that seems to be common among other varieties.
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- Apply under breasts
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Comments about True Rose By Woods Of Windsor:
I use this daily and absolutely love it! It has a beautifully fresh rose scent that never gets old but more importantly, it keeps you dry even in extreme heat. Comes beautifully packaged and includes the perfect powder puff. I think all women should have this and use it daily.
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Best Uses
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- Spray on fresh bed linen
Comments about True Rose By Woods Of Windsor:
I could only source this product from overseas and it arrived quickly and well packaged. It is a beautiful subtle rose fragrance that holds that linen crispness very well.
- Fragrance Type:
- Floral, Subtle rose


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Whether it's a New or Used Car that you're looking for, you can definitely find it at Rogers Auto Group in Chicago. As the Largest New Buick, Chevrolet, GMC and Hyundai Dealership in Chicago, Located near McCormick Place for the Chicago Auto Show, we are your local Chicago Chevy Dealer. Rogers Auto Group has a huge selection of affordable cars as well as affordable used cars in stock and ready to drive home. Also as a Chicago Bad Credit Car Dealer, Rogers Auto Group specializes in helping those looking to buy a car with bad credit get the auto loan they need at payments you can afford. Rogers Auto Group has the best new car prices with most new cars below invoice price plus additional discounts from new car dealer incentives. Come see why Rogers Auto Group is Chicago's Auto Store.
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Whether you're looking for high technology or an escape from the wired world, conference centers offer a meeting environment customized to your needs.
What do conferences run by Schering-Plough and Women in Medicine have in common? On the surface, not a whole lot. When organizing a meeting recently to test a new Web site with physicians, Schering-Plough's top priority was finding a venue with high-technology capabilities. For Women in Medicine's upcoming annual conference, technology isn't even on the radar screen when selecting a site--privacy is the first concern. And for MGI Pharma, Inc. sales meetings, superior service is the deciding factor.
All three organizations have found that conference centers are the best venues to accommodate their highly individualized needs. It's taken some time for the conference center industry to convey to meeting professionals the ways in which a conference center differs from a hotel. But gradually, more and more planners have come to realize that a conference center offers a focused, distraction-free environment in which every element--from meeting room design to amenities to staffing to technology--has a single purpose: to help planners hold meetings that achieve their objectives. Here, three medical meeting planners discuss why conference centers are the best choice for them.
Split-Screen Savvy Who says technology replaces face-to-face meetings? It can actually generate the need for more in-person meetings. Case in point: When developing its new Web site, the Asthma & Allergy Support Center of Schering-Plough knew that for the site to succeed it, had to be user-friendly and not intimidate or confuse patients, or frustrate physicians. Consequently, input from physicians who had been using the beta version was vital.
"We wanted their honest feedback on what they liked and disliked, and we also wanted their opinions of the new version," says Maura Zazenski, field operations manager for the Support Center. The best way to get feedback was to bring the physicians together, have them work with the new site, and get their reactions on the spot. Zazenski booked that critical meeting last July at Hamilton Park, the Dolce conference hotel in Florham Park, N.J.
She was familiar with Hamilton Park, having used it for about a year and a half for small meetings. "But this was our big technology meeting, when we used everything they had," she says.
In fact, technology was Zazenski's primary reason for selecting Hamilton Park this time. Computer workstations had to be set up, and she needed printers networked to the computers, Internet access, background projection from the Internet, an audience-response system, and a split screen to show the Web site and the audience response to questions about it.
It was difficult to find a place that could accommodate these needs. Zazenski says that when asking about Internet service, "The typical hotel people look at you as if you have two heads. But Hamilton Park's AV people are incredibly Internet savvy. It's very impressive."
Even though Hamilton Park is well wired and well staffed, some outside contractors were needed. One company helped with the split-screen projection and audiotaped the meeting, and another brought in the audience response pads. At the time of Schering-Plough's meeting, Hamilton Park had not yet installed high-speed Internet access, so an Internet service provider was also needed.
"Those companies all had to work with Hamilton Park and their technical capabilities," says Zazenski. "Hamilton Park pulled it all together for us. I wanted it to be turnkey, and it was."
The outside contractors also were impressed with the facility, she says. "They said Hamilton Park was the best place they'd ever worked. They talked about the ease of the technology and the way the staff bent over backwards."
Pre-Dawn Alert Setting up Schering-Plough's audience response system required special efforts from the staff, says Amy Wickenheisser, conference director at Hamilton Park. The front of the meeting room, where the presentation would be made, was to be set in a U-shape. "All 38 seats in the U-shape had to be wired, and that involves a lot of prep time." And there was a prep-time crunch. Schering-Plough was booked into Hamilton Park's most popular meeting room, and another group was in that room the preceding day, when set-up would normally have been done. "We brought our shifts in at 4 a.m. so they could set up the room by 2 p.m.," says Wickenheisser.
Hamilton Park has undergone extensive technology upgrades in recent months and now offers high-speed Internet access in all meeting rooms and guest rooms, as well as in its new Technology Resource Center, where laptop and desktop computer stations and laser and color printers are available around the clock at no charge to clients. Hamilton Park also now includes an LCD projector as part of the basic AV in its Complete Meeting Package (CMP) rate.
The reason for this "overequipping," as it were, is that "our vision is to be the global leader in learning, so we have to be the leader in learning tools," says JoAnn Swahn, senior vice president of marketing for Dolce International. "And those tools speak to technology." Eventually, all Dolce conference centers will emulate the Hamilton Park model.
Penchant for Privacy But not every group needs, or wants, to be wired. When Joan E. Wurmbrand, MD, was asked if high-speed Internet access or other high-tech capabilities were considerations when selecting meeting sites for Women in Medicine (WIM), she quipped, "My answer will give you a lot of insight: I don't know." Then she added, "Other than individuals who might like Internet access to connect with their businesses and families at home, we have not yet had that need."
For this group, the conference center environment is key, says Wurmbrand, who is chairwoman, WIM Organizing Committee, for the 17th Annual Women in Medicine Conference, scheduled for this April at the Coolfont Resort, Conference Center and Health Spa in Berkeley Springs, W. Va. The meeting is "a retreat for lesbian physicians with continuing medical education that includes educational materials appropriate for physicians caring for lesbian patients," she says. WIM's physician planning group is organizing the conference, with administrative assistance from the University of Vermont Medical School's continuing medical education department.
Over the years, WIM has met at both hotels and conference centers. "Meetings at hotels have not been entirely satisfactory," says Wurmbrand. "In a setting that is shared with all types of other businesses and with vacationers, [there's a] lack of cohesiveness." But WIM is taking over the entire Coolfont property for its 250 to 300 attendees, "which gives us the privacy we like." Consequently, there are opportunities for "networking among professional women with similar issues in a relaxing environment where lesbian physicians can be themselves, yet have the support of other physicians." A rustic resort, Coolfont is set in 1,350 acres in the Appalachian Mountains.
Wurmbrand notes that "Coolfont can accommodate 250 people for plenary sessions, and that many or more for our community meals." WIM chooses to include three meals daily for all participants, which makes Coolfont's CMP pricing a plus.
Kid-Friendly Venues Another issue is that the attendees bring their families--many children attend each year--and "hotels are less kid-friendly." Wurmbrand herself brings her daughter, Abby, to the meeting.
Wurmbrand points to yet another reason for the choice of facility. "Hotels do not have the outdoor facilities, in general, that resorts have. These recreational opportunities help us achieve our 'retreat' goals very well." Coolfont offers an array of activities, including tennis, hiking, horseback riding, fishing, cross-country skiing, and swimming, plus a spa with 24 treatment rooms.
In fact, more and more planners are choosing to meet at conference resorts (see "No More Monasteries", page 74). They're finding that the activities, rather than being a distraction, offer both a chance to let off steam and an additional opportunity for teambuilding.
Now, I See You...Now, I Don't For Jenny Kolstad, booking a meeting at a conference center means that her life is easier and she looks good to top management. "I like to meet with my coordinator [at the facility during a meeting]," says Kolstad, sales service coordinator for pharmaceutical company MGI Pharma, Inc. But at a recent meeting at a hotel, she says, the coordinator's attitude was "You check in, and maybe I'll see you, maybe I won't." As luck would have it, there was a problem with the food at that meeting, says Kolstad. "I had some upper management people around and it reflected badly on me."
Consequently, she chooses The Northland Inn & Executive Conference Center, a Benchmark Hospitality property, in Brooklyn Park, Minn., whenever meetings can be held near her company's Minneapolis headquarters. "I can't tell you how much work that saves me," she says emphatically. "The people there work with me unbelievably. If I have a problem in a meeting, I just make a phone call and someone's there in 10 minutes. Things run so much more smoothly there."
Kolstad, who has held sales training and product introduction meetings for anywhere from 30 to 60 people at Northland, appreciates the buffet meals. "At a hotel, it can be a nightmare to try to get the right food for people. I'm planning a meeting at a hotel now and will probably spend a couple of hours on menus. If a group has special needs, I have to order a special menu. But at Northland, I don't have to order anything."
At the earliest conference centers, accommodations were somewhat Spartan. Facilities like that continue to be available for groups that prefer them. But groups looking for a little luxury can definitely find it. Kolstad says that she found it at Northland, which is an all-suite property. "The sleeping rooms are fabulous. There are Jacuzzi tubs in each bathroom. Our group loves it. They always ask, 'Are we having this meeting at Northland?'"
Connectivity Update There's no question that technology is the area where the biggest changes in conference centers are taking place. For instance, conference center management company Dolce International, which regularly surveys its customers, has found dramatic increases in customer demands. "More than one-third of our customers want videoconferencing [capabilities]," says marketing vice president JoAnn Swahn. "Two years ago, just a few people mentioned it. About 90 percent of our customers want two phone lines in guest rooms; that's up from 50 or 60 percent."
Managers at other conference centers have also noticed the need for more advanced equipment. However, they also recognize that not all companies require such things as videoconferencing capabilities or Internet connections. If conference centers include too much meeting room equipment in the Complete Meeting Package (CMP) price, they hear that old familiar complaint that planners are being charged for items they don't want and can't use.
Wired Wish List The International Association of Conference Centers is dealing with this dilemma by differentiating between requirements and recommendations. The "Universal Criteria" formulated by IACC's Quality Committee spells out the technology standards that a conference center must meet in order to be a member of IACC. On the audiovisual side, member facilities must include in their conference package "standard A/V," typically "overhead projectors, flip charts, 35mm slide projectors, microphones, and video playback equipment."
Meanwhile, IACC's Technology Committee has issued its "Recommended Guidelines," sort of a wish list of higher tech features. These include providing computer image projection equipment, having printers available for guests' use, and providing Internet connections in conference rooms, guest rooms, and some public areas. Because differentgroups have different needs, the guidelines are strongly recommended by IACC, but not required.
IACC's Technology Committee chairman, Robert Johns, general manager at The Center for Executive Education at Babson College, Wellesley, Mass., says, "Our first goal is to provide the best possible meeting environment. That means Internet connectivity in every room."
Despite his own support of increased technology, Johns fully acknowledges the other viewpoint. "If you're coming to a conference center, part of the purpose is to get away from your office. It wouldn't surprise me if some facilities take the approach of being less technologically advanced and position themselves as the 'concentration environment,'" he says.
While the required-vs.-recommended debate continues, some conference center companies choose to outrun even the recommendations. One such facility is Hamilton Park conference center, in Florham Park, N.J., which Dolce International is positioning as the model for all its conference centers .
Meanwhile, Marriott Conference Centers recently opened the impressively equipped Kingsgate Conference Center at the University of Cincinnati. Kingsgate's features include a fiber-optic backbone, interconnected T1 lines running into all function space, and Category 5 cabling to every guest room. Thus groups can link guest rooms and meeting rooms for simultaneous data transmission.
As conference centers continue to upgrade their technology capabilities, another change is occurring that might at first seem to be a contradiction: conference resorts are becoming increasingly popular. Marriott may have just opened a super-tech conference center, yet "almost everything we're doing now is a conference resort," says Terry Harwood, vice president, Marriott Conference Centers. "We're breaking ground on five in the next six months."
But if the rapid pace of change in the business world is making meetings more intense, shouldn't the "distraction-free environment" be more important than ever? Resort activities "are not distractions, they're enhancements," Harwood replies. "That's what planners are looking for. People today won't go into a monastery for an education. They also want things like ropes courses, golf, swimming, tennis--a kaleidoscope of experiences."
People themselves have changed, Harwood explains. "They expect experiences and amenities, they feel entitled to them. They won't be distracted when they're in the meeting room. But when they want experiences, we can provide them."
Attendees' expectations of guest rooms are changing, too. Says JoAnn Swahn, marketing vice president, Dolce International, "In the past, the guest room wasn't as important. But now it's the office on the road. After the meeting, people work. So they demand more comfort."


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Hi Everyone :)
My name is Karen and my neighbor and I began BFL on March 1st, and we started Week 7 this past Monday. I have been pretty dilligent about my workouts and although I struggle a bit with the food, I think overall I have been doing pretty well. Unfortunately, I am not seeing the results I had hoped for, so I think I am doing something wrong... and thought I might get some help from some of you here.
The upside is that my energy is better, my cholesterol level is lower, my hip with the bursitis in it doesn't hurt at all anymore, and I'm stronger. I can lift my kids up to the ceiling in my kitchen!... but I've only lost 3 lbs overall. I would love to lose 15 more pounds. I didn't take 'before' measurements, but my clothing is no looser. I sometimes eat my dinner leftovers for lunch the next day, (love the spaghetti and meatball recipe in the book!) and I dont' always get the two veggies in me per day. I also have difficulty late in the day. I find it hard not to eat a larger sized dinner and sometimes I don't always want the last meal of the day. So... any words of wisdom for me? Any ideas on what I might be doing wrong? I really want to stick it out, but am losing motivation. My neighbor has been a little more successful than me, but not by a whole lot. I would appreciate any input! Thanks so much,
Karen_B:Somebody made reference that there are many down posts, people feeling they arent seeing things happening. In my opinion, it is just relative to the enormity of this site. Those that arent doing fabulous dont feel the need to post as much. They arent going to come on here daily to say "man I look HOT", because they think that would be to egotistical. (I sure wish they would myself ;) ANYWAYS, my point is, you are certainly not alone, and when you realize that BFL is for life, the numbers you see on your scale will not matter to you, the ability to lift your kids to the ceiling will be your "success" and measurements and increase in energy and so many more obvious leaps of health in the right direction.
If your head is in the game, the body will follow.
Here is a post that has helped me, and continues to help me. If you have read it before, well then just scroll past. Keep working at it, keep your food clean and workout hard - hitting your 10's EVERY workout. One day, one workout at a time. Eventually it will all fall into place. Promise!
Here's a little inspiration for those of you who are worried about not seeing any changes in your body so far.
Let's assume you go out and buy two rolls of paper towels, each with only 84 paper towels on it (one for each day of the challenge).
You put one aside, and keep it for future reference (your "before" picture).
The other one represents you (I'll call your paper towel you "Ed"). The core represents the lean Ed. The towels represent the fat that is covering the lean Ed. For sake of argument, let's say that Ed wants to lose 21 pounds of fat, so (84/21) each sheet represents a quarter-pound of fat lost. Let's also assume that Ed loses his fat equally during each day of the challenge.
Each day during the first week, you tear a sheet off of Ed, representing the fat he has lost for the day. Next, you put Ed next to the full roll ("Big Al") for comparison. No noticeable difference!!! Even at the end of the week! This can't be working for me!
But, being a good Ed, you continue to follow Body-for-LIFE. At the end of weeks two and three, you continue to compare Ed to Big Al, and still notice very little difference. That stinkin' Bill Phillips MUST be a liar!
But Ed is determined! He works hard! Hitting his 10's…eating his 6 daily meals. Three more weeks go by, the sheets peeling off day after day, before Ed gets up the courage to stand next to Big Al again. Holy Myoplex! Ed is skinny! OK, not skinny, but less huge!!!
By the end of the 12-week Body-for-LIFE program, Ed is down to his lean dream, or somewhere near it. Ed is happy. We are happy. Big Al – well he's not so happy.
The lesson to be learned is that fat, like paper towels, comes off in sheets. When you are heavy, you are big around. And when you are big around, that fat is spread over a MUCH larger area – just like that outside towel sheet. The closer you get to the lean you, the more each lost pound of fat shows, because it is spread over a smaller area.
While the outside sheet may only cover 1 layer of the roll, the inside sheet may go around 4 times. That last sheet looks like it gives you 4 times the results of the first sheet, but in reality, the results are the same – your perception is just different! And you'll never see the inside, if you aren't patient while the outside is coming off!
Karen-Also go to BFLMike's website mikeharris.org and read (I would print it off for future motivation as well) the Ladies Success Document.
After 7 wks for me I think was down maybe 8#, but by the end of challenge it was 20# and 15 inches. Hang in there, this does work. Keep the FAITH! :)
DebMO :0) Blessed to be a Blessing...
Hi Karen, Good to see you here and congratulations on your progress toward a healthier you.
I think you have answered some of your own questions with your post. The nutritional part of BFL seems to be the biggest challenge of this challenge for many people. Without more information on your food intake and workout routine, I'll offer this:
I truly believe that to see the great results that others achieve you have to commit 100 percent to the nutritional aspect. One thing in particular that I will point out is that you are not consistently getting your veggies in and are more hungry for your dinner meal. The two facts might be related. I really don't like veggies, I really don't. I have come to realize that these green things are awesome for my body and really help with hunger and cravings.
Aside from that portion sizes are crucial. As to your last meal of the day, really try to get it in. Not to sound like a broken record, but, cottage cheese and a fruit will do the trick.
Also there are many posts on how women respond differently with regard to timeline.
I wish you the best of health and discipline as you enter the home stretch of this challenge. Keep with it for your own sake and if you have doubts ask yourself the question "Do I feel better today than I did 8 weeks ago?"
"I wish you the best of health and discipline.".....that's powerful. Well said JamesK.
First of all, you are doing great. You are more than half way there...to fulfilling the promise you made to yourself. Good job on that.
Legs, James, and Debbie gave great advice, so just to reiterate: You need to get in the 6th meal. When eating your 5th meal, remind yourself to just eat the appropriate portions, because you get to eat again in 2 hours. Keep portion creep under control. You mentioned the recipes in "the book", which makes me think you might be using the Eating for Life book. This book has awesome recipes, but is more for folks that are in maintenance. Apparently, the portions are a little large for women trying to lose weight.
You asked for ideas on what you might be doing wrong. Just correct the things you mentioned in your post. Smaller meal 5. Eat meal 6. Get in all your veggies. You can do it, and it could make a big difference!
Definitely download the ladies success document. Lots of women don't see big changes until after week 8 or later.
Sounds like you are already seeing amazing changes, like lower cholesterol, and less bursitis pain. Things only get better from here. I lost 18 pounds in C1, and plan to start another one in a week or two, but I have a lot of weight to lose. I started out needing to lose 40 pounds. Since you are closer to your goal weight, the scale might move slower. You will see the changes you seek, just keep up the good work, and make some small corrections. Just think, you are doing so many things right!! Good luck.
Keep posting because the support you receive here can make a world of difference.
Julie (in VA)
Karen, James is right on. The best protein you can eat right before bed is casein protein, found in cottage cheese and greek yogurt. Have one of these as meal six. Many people will mix cottage cheese with some lowish carb yogurt. Remember to shoot for about 20gm protein, and 20gm carbs for each meal. I found some great greek yogurt, CHOBANI. It has 20gm carbs and 14gm protein, 0gm fat per 6oz. serving. I add a tbsp of my low carb vanilla protein powder for an extra 5gm protein to get closer to 20gms protein/carb. It is delicious, and they sell them in single serving sizes, with blueberry, vanilla, strawberry, and peach. They are soooo yummy!!
I tried to respond to this thread first this morning (6 a.m. eastern) and in the mist of doing so my computer decided to do some configuration thing. Ugh! Anyway, below is my response. :-)
Remember this is a 12 week process. Do not judge your progress via a scale but use a tape measure instead. You will see your progress better through inches lost rather than pounds. Do you know there was once a person who only lost 3 lbs but you could visibly see her dramatic results? Also do not compare your progress to your friend. Everyone is different. :-) BELIEVE the little things you feel, they add up to big results at the end of week 12.
I suggest you not use the Eating-for-LIFE book for your meals. There is a difference between serving size and portion sizes. Read page 73 of the book if you haven't already, it explains it. If you use the book I suggest you use the simple meals found on these pages:
84131 (without the mayo)143144 (without the yogurt, breadcrumbs and Parmesan cheese)180 (without the white wine)235 (without the peanut butter and sugar substitute)296303301 (without 3 egg yolks)307 (without the sugar substitute)
As was suggested to me by a Mike Harris the 2006 50+ BFL Champion, "most of the mixed recipes are fine, too, but to avoid the conflict between portion sizes and serving sizes you really need to just adjust the recipes a bit. That's not as hard as it might seem. For most recipes, you can get YOUR portion size by using 70% of the amounts called for in the recipe, and that should make two servings for YOU. Otherwise, the recipes will be too large."
Whether you want to or not, eat all 6 meals as provided in the book, every 2-3 hours apart. This helps keep your metabolism going, even while you sleep. Make sure you aren't over doing or under doing your portion sizes. Also do not worry about how late you eat, it doesn't really matter much. I eat my last meal at 9 p.m. (usually cottage cheese) and go right to bed. This hasn't been a problem as far as the old belief that we will put on weight, we do not if we follow BFL as written.
A portion of PROTEIN is roughly equal to the size of the palm of your hand. For example, a chicken *** about the size of the palm of your hand is a proper portion of chicken for you.
A portion of a right CARBOHYDRATE is an amount roughly equal to the size of your clenched fist. For example, a baked potato about that size is the right amount for you.
The right amount of a serving of VEGETABLES is approximately what you might imagine you can hold in the cupped palm of your hand. For example, a portion of steamed broccoli could be a little or a lot, depending on your appetite, really. You see, with vegetables, you have a lot of leeway—you don't have to limit yourself to a certain amount, and you certainly don't have to force feed yourself a certain serving size.
Also, when you eat is important. Be sure you are eating within 30 minutes of your weight days (UBWO and LBWO) and 1 hour after cardio. If you eat sooner you cut into the burning you started with your workouts and slows everything down a bit.
Drink your water! Legs will tell you this. Water is a big deal as is sleep. Get enough sleep so your muscle will grow and help burn your body fat.
I'm not sure what your goals are, but are you working out first thing in the morning on an empty stomach? If you do that, it will help with the fat burning process. Cardio is best done in the morning this way but you can do your weights in the afternoon after you have gotten food in your system but at least 1 hour before your next meal because you should eat or drink a Myoplex Lite (recommended for women) right after you finish your weight training.
I also suggest since you are in the last few weeks to begin weighing yourself and taking photos every 2 weeks and measure yourself with a tape measure every week. I normally do measurements and photos on Sunday morning right after waking up every 4 weeks.
Hope this helps.
Love you some you...PERSEVERE!
In the "Champions Body For Life" book, there is a section that describes the phenomenon known as the "Week 8 Miracle". It affects a fair number of people, mostly women.
Basically, it shows that weight loss may be modest for the first 7-8 weeks, and then BAM! It's like your body throws a switch and the weight loss starts coming at a better pace.
Keep your portion sizes proper, but do NOT starve yourself. Starvation makes your body go into survival mode and start storing fat, dropping your metabolism, etc., which are ALL BAD!
Add low-calorie veggies (broccoli, cauliflower, squash, etc.). Cut your carbs in the late evening. Follow the plan by the book, all the way through Week 12, and then compare your results: scale weight, how clothes fit, etc.
I love CHOBANI! Good suggestion Julie.
The 8 week miracle does happen but doesn't always happen right at week 8 for everyone. That miracle can happen anytime at or after week 8. So if you don't see it then, you may see it at 9, 10 11 or even at week 12. :-) Think of it more as the 8 week pay off. It can really only happen if you have applied yourself to BFL the majority of the weeks.
Karen I re-read your original post a couple of times and something really jumps out at me. You said that "you struggle a bit with the food" in one sentence and then "I think overall I do pretty well". These are signs to me that you don't keep a food journal. If you keep a food journal and you don't eat what's planned, then write it down. You can see where you issues are. I struggle with food and have for years. Every bite counts. Heating up something for the kids and take a bite to see if it's warm, it counts. A nibble of this and a bite of that adds up quickly.
You've still got plenty of time to make good progress so start keeping a food journal. Write down what you eat and if you screw up, write it down and how you felt before, during and after you ate it. Oh and don't compare your results to your friends, just stay the course and your results will come.
Whether you think you can or you think you can't, you're right ~ Henry Ford
Michelle Simpson ~2009 Body-for-LIFE Champion 46+ Catagory
Thanks everyone for your kind words and thoughtful responses! I really appreciate it!!
I do keep a food journal, but I had been using the cookbook most of the time, and looking back at it (after reviewing the above responses), I think my portion size was a little too big. I also wasn't drinking as much water as I should have. I think my third mistake was having too many Myoplex bars. I cut those out and swapped them for cottage cheese and yogurt... since I really like cottage cheese, it wasn't a hard substitution...
Anyway, things are better for me! I still feel like I have a long way to go but I've lost a little more weight and the other morning at the gym I literally saw my tricep pop when I looked in the mirror. That was encouraging!
Is 3/4 of a cup of nonfat or lowfat yogurt mixed with cottage cheese an appropriate sized snack? THanks again... and Legs, I love your paper towel theory. Thanks again everyone!
© Abbott Laboratories,2013


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|Heat Elements
|Core Zone: R Chest, L Chest, Back
|Heat Settings
|3 Heat Settings Per Zone (High, Medium, Low)
|2 Lower Hand Pockets, 1 Chest Pocket for Cell Phones/Walkie Talkies, 2 Pen Pockets on Left Sleeve
|Gear Material
|300 Denier Polyester
|Battery Type
|M12™ REDLITHIUM™ Rechargeable
|Gear Style
|High Visibility
The Milwaukee M12™ Cordless High Visibility Heated Jacket is ANSI/ISEA 107-2010 Class 3 certified to meet jobsite and roadside construction standards, ensuring user safety. This jacket combines state-of-the-art carbon heating elements with durable 300-denier polyester and a thermal knit fleece inner liner to take cold out of the equation on the jobsite. Wind and water resistant, the jacket has adjustable heat settings for the core body area. It features 3M™ Scotchlite™ reflective striping – the best for maximum visibility, and a zip-in
The hi-vis jacket is powered by the M12™ REDLITHIUM™ Battery for up to 6 hours of continuous heat. Designed with Milwaukee durability, the battery delivers fade-free power in extreme jobsite conditions. The battery holder is hidden out of your way in a sleek back pocket that expands for an XC battery. The pocket can be expanded further to fit any M18™ battery pack. This heated gear is available in sizes ranging from M-4XL. The kit includes the M12™ REDLITHIUM™ Battery and charger.


text:
Subject: NAEA 2014 Highlights
To: All Conference Participants & Friends
From: Crystal Productions
We hope you were able to join us at the 2014 San Diego Art Education Association conference. After 30 years of attending NAEA we were able to see many of our old friends and it is always fun to meet all the new members.
It was a fantastic show!
Crystal Productions hosted a poster signing with Laurence Gartel, Digital Media Artist and we hope you were able to meet him. Many thanks to all who were able to attend and we look forward to seeing you next year in New Orleans.
Following are some photo highlights from our booth: (see more on our Facebook)
Art Today!
Art Display Cards
Know the Artist Posters


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In ShortA household name for Michigan pizza lovers since 1978, Jet's offers a selection of pizzas, sandwiches, salads and wings for eat-in or takeout. Specialty pies include the…
39600 Ann Arbor Rd E, Plymouth
In Short With a visit to this popular fast food chain, it's nearly impossible to resist the devilishly tantalizing sight of thickly iced and lavishly decorated pastries coupled…
575 Ann Arbor Rd W, Plymouth
In ShortSince 1964, when the first Arby's opened in Ohio, its roast beef sandwiches have been a popular hamburger alternative. The chain's signature red-and-tan color scheme and…
40880 Ann Arbor Rd E, Plymouth
In ShortFounded in 1954, this ultracasual eatery (often with a drive-through) made its name with hamburgers cooked over flames and finished with the customer's choice of toppings.…


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Aye aye, Sea Captain. Take back the Black Pearl in these men's pirate boots. In black.
- Fold-over design with back laces gives you swashbuckling style.
- Durable construction ensures lasting wear.
- Details:
- 1/2-in. heel
- Polyurethane
- Spot clean
- Promotional offers available online at Kohls.com may vary from those offered in Kohl's stores.


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By Mr. Vieira of Falmouth, a petition (accompanied by bill, House, No. 2894) of David T. Vieira relative to local approvals of home rule petitions. State Administration and Regulatory Oversight.
David T. Vieira
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David T. Vieira
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